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To "supreme" an orange simply means to relieve the fruit of its skin, pith, pips and membranes, leaving only juicy segments.

On this week’s “Make It Easy,” Jennifer Bushman supremes oranges (it’s not difficult) for a citrus, wild rice and polenta gently slicked with orange tarragon vinaigrette. The salad offers a bracing respite from all the rich dishes populating holiday tables.

Rinse oranges and wipe dry. Using very sharp knife, slice top and bottom from first orange to form flat surfaces. Stand orange upright on one of these flat surfaces and, working from top of fruit, slice off skin and pith, following curve of fruit.

Work around orange until it’s completely peeled. If necessary, invert fruit onto its second flat surface and remove any skin and pith still remaining.

Next, place orange on side with core facing you. Slice between segment membranes, rotating orange as you work, then loosen and separate segments; repeat with remaining oranges. Chop orange segments. Retain orange skin slices for zesting.

In large bowl, combine oranges, green onions and pecans. In smaller bowl, combine orange juice and vinegar. Add orange zest and tarragon and mix well. Season dressing with salt and pepper. In slow stream, add olive oil, whisking as you go.